Staka (curd) is the skin formed on the surface of fresh milk, mainly sheep's milk, when left out of the refrigerator for a few hours.
1 kilo of staka
5-8 soup spoons of flour
1 dessert spoon of salt
Put the staka in a pan over a low heat. Once melted, stir constantly and slowly with a whisk or wooden spoon, always in the same direction. Continue stirring and add salt and a table spoon of flour. When it begins to boil, gently remove the butter from the curd. Stir for a few more minutes and turn off the heat, leaving the pan on the cooker. Make sure it does not stick. When the temperature drops, strain the butter into a glass jar and enjoy your curd!